水浸提法提取紫菜多糖生产工艺优化  

Optimization of Water Extraction Process for Extracting Polysaccharide from Laver Yezoensis

作　　者：叶春苗[1] 李莉峰[2] 韩艳秋[2] YE Chunmiao;LI Lifeng;HAN Yanqiu(Liaoyang Vocational College of Technology,Liaoyang,Liaoning 111000,China;Liaoning Academy of Agricultural Sciences,Shenyang,Liaoning 111000,China)

机构地区：[1]辽阳职业技术学院,辽宁辽阳111000 [2]辽宁省农业科学院,辽宁沈阳111100

出　　处：《农产品加工》2022年第20期33-35,38,共4页Farm Products Processing

基　　金：辽宁省开原市农产品加工科技特派团项目(2021JH5/10400060)。

摘　　要：以紫菜为原料,采用水浸提法提取紫菜多糖,通过单因素试验和正交试验研究提取时间、提取温度、料液比及目数对紫菜多糖提取率的影响。结果表明,提取时间3 h,提取温度100℃,料液比1∶55,粉碎程度60目时紫菜多糖提取率最高,并通过试验验证紫菜的提取率为33.65%,高于正交试验最优提取率33.48%。Laver polysaccharide was extracted by water extraction from laver.The effects of extraction time,extraction temperature,material ratio and mesh number on the extraction rate of laver polysaccharide were studied by single factor test and orthogonal test.The results showed that the extraction rate of Laver polysaccharide was the highest when the extraction temperature was 100℃,the material ratio was 1∶55 and the crushing degree was 60 mesh.The extraction rate of Laver was 33.65%,which was higher than the optimal extraction rate 33.48%of orthogonal test.

关 键 词：紫菜 浸提 多糖 生产工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]